Food Guide

Discussion in 'Survival & Sustenance Living Forum' started by RONSERESURPLUS, Jul 7, 2008.

  1. RONSERESURPLUS

    RONSERESURPLUS New Member

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    FOOD SHELF LIFE LIST

    FOOD ITEM SHELF LIFE REMARKS

    FLOUR # 1-2 1- 1 1/2 YEARS WITH BAY LEAVES
    WHEAT, HARD INDEFINITE IN BUCKETS WITH DRY ICE
    SUGAR WHITE INDEFINITE GRANULATED BROWN/WHITE
    HONEY JAR INDEFINITE MUST BE PURE, KEPT OUT OF
    LIGHT
    SHORTENING 1 1/2 - 2 YEARS
    VEGETABLE OIL 2-3 YEARS SOME OILS SUCH AS WESSON
    OIL LAST

    YEARS
    DRY BEANS INDEFINITE
    SPLIT DRY PEAS INDEFINITE
    RAISINS 2 YEARS
    DRY FRUIT 5 YEARS IF STORE BOUGHT, IN
    GLASS AIRTIGHT

    JARS
    VITAMIN “C” 5 YEARS STORE IN DARK
    MULTI-VITAMIN 2 YEARS 1 A DAY TYPE
    SALT INDEFINITE OK IF TURNS
    YELLOW
    BAKING POWDER 2 YEARS
    BAKING SODA INDEFINITE
    YEAST 6 MONTHS STORE BOUGHT, AT 70
    DEG.
    CANNED GOODS 2 YEARS 35-60 DEG. TURN UPSIDE DOWN
    EVERY 2

    MONTHS
    CANNED MEAT 2 YEARS STORE BOUGHT
    CANNED FRUIT YEAR IF IT HAS PITS
    CANNED JUICE 1 YEAR EXCEPT PINEAPPLE, TOMATO
    CANNED MILK 1 YEAR TURN UPSIDE DOWN EVERY 2
    MONTHS
    DRY MILK, NON FAT 1/2 - 4 YEARS STORE IN DARK UNDER 70 DEG.
    STORE

    BAGS, IN PLASTIC BUCKET , PUT HAND

    FULL OF ROCK SALT IN SEPARATE BAG

    ON TOP OF BAG OF MILK, MAY TASTE

    BAD BUT NUTRITIONAL VALUE

    GOOD.
    RICE, WHITE INDEFINITE
    RICE, BROWN 2 YEARS
    CEREALS 2 YEARS
    MACARONI 2-5 YEARS
    PEANUT BUTTER 18-30 MONTH CREAMY/ MUST BE ROTATED
    9-12 MONTH CRUNCHY
    SPICES 1/2 YEAR COOL OR
    REFRIGERATE
    DEHYDRATED FOODS/ 120 MONTHS
    MRE MEALS
    CORN/OTHER GRAIN INDEFINITE STORE SAME AS WHEAT
    DRY CREAM PROD. 1 YEAR
    MEAT CANNED:

    POULTRY 1 -1 1/2 YEAR
    FISH 1 YEAR
    MEAT 1 -1 1/2 YEAR
    AND MIXTURES
    MEAT AND 8 MONTHS
    VEGETABLE
    SOUPS 8 MONTHS
    READY TO EAT 2 YEARS IN METAL
    CONTAINER
    CEREAL (IN BOX)


    4 GOLDEN RULES OF STORAGE 1. STORE IT DRY, 2. STORE IT COOL, 3.
    STORE IT OFF THE GROUND, 4. STORE IT DARK.

    RATE AT WHICH CHEMICAL REACTION OCCURS, DOUBLES WITH EACH 18 DEG.
    FAHRENHEIT RISE IN TEMP.

    SOME OTHER BASIC RULES APPLY, : STORE ALL STORE BOUGHT FOOD IN
    GLASS JARS IN DARK AND TURN CANNED GOODS UPSIDE DOWN EVERY 2
    MONTHS, THIS PREVENTS FAT'S FROM SEPARATION IN SOME FOODS.
    MOST COMMON SOURCES OF ERROR IN FOOD STORAGE STEM FROM POOR
    ROTATION, IF DONE AT TIME OF PURCHASE AND IN UN-REMOVABLE MARKER,
    WILL ALLOW ONE TO SEE THE DATE AND ROTATE MORE EVENLY! THE
    SECRET, IS REALLY NO SECRET AT ALL, IT CALLS FOR US TO USE THE
    FOOD WE HAVE IN STORAGE AS A PART OF OUR NORMAL FOOD USAGE, THEN,
    THEREFORE, WE KNOW THAT THE FOOD WE STORE, IS FOOD THAT WE DO EATAND WOULD WANT TO EAT, EVER LIVE ON MRE'S? I HAVE, BUT, IT WAS
    NOT FUN, AND I DON'T RECOMMEND THAT TO ANY SANE PERSON! AS
    VARIETY AS THE SPICE OF LIFE, THAT SHOULD DICTATE THE DIFFERENT
    TYPES OF FOOD THAT THE STORE , AS WELL AS EAT! BEST WAY IS TO USE
    CANNED, DRIED AND STORAGE FOOD TOGETHER TO SEE WHAT WORKS THE
    BEST. AS IN ANYTHING, THERE IS SOME GIVE AND TAKE TO FOOD
    STORAGE! IF YOU USE DRIED FOOD, BE PREPARED TO HAVE PLENTY OF
    EXTRA WATER FOR RE-CONSTITUTION OF THEM, DON'T BE CAUGHT SHORT!

    ANOTHER METHOD CALLS FOR:

    DRY FOOD CANNING:

    STERILIZE JARS, LIDS AND RINGS, AS YOU WOULD NORMALLY FOR ANY
    NORMAL CANNING. DRY JARS THOROUGHLY BY PLACING JARS IN A WARM
    OVEN UPSIDE DOWN, UNTIL DRY.

    FILL JARS WITH DRY FOODS SUCH AS: RICE, FLOUR, PASTA, CORN MEAL,
    BEANS, PEAS, GRITS, OATMEAL, CREAM OF WHEAT, OR DRIED FRUIT OR
    VEGETABLES. USE YOUR UNLIMITED IMAGINATION!!!!!

    PLACE IN WARM OVEN WITH THE TEMPERATURE SET AT 200 DEG. FOR 1
    HOUR. SCREW RINGS AND LIDS ON AND LEAVE IN OVEN FOR 6-8 HOURS OR
    AT LEAST OVER NIGHT ON LOW (200 DEG.) ! ALLOW JARS TO COOL IN
    OVEN , AFTER IT'S TURNED OFF. CHECK SEALS 24 HOURS TO BE SURE
    THAT THE SEALS AND MAKE SURE THAT THEY ARE sealed . REMOVE RINGS
    FROM SEALED JARS AND STORE ON SHELF WITH DATE MARKED WITH
    PERMANENT MARKER.

    ANOTHER COMMON METHOD IS TO seal FOOD IN SEALABLE ENVELOPES, IF
    DONE CORRECTLY, WILL EXTEND THEIR LIFE!

    REMEMBER THESE METHODS ARE TO HAVE A READY STORE OF FOOD TILL
    YOUR EFFORTS IN GARDENS AS WELL AS MEAT ARE PLANNED FOR AND
    CARRIED OUT! NO ONE CAN LIVE ON WHAT THEY HAVE SET ASIDE FOREVER
    AND IT'S PRUDENT TO PLAN FOR WHAT COMES AFTER YOUR TIRED OF THAT
    OR RUN OUT, RIGHT? A FULL SCHEME FACTORS ALL OF THIS TOGETHER TO
    MAKE A WORKABLE SITUATION!